• This is an easy tea cake perfect for using seasonal fruits, today strawberries. I added almond flour to cake mixture and topped the cake with sliced almonds. The combination of almonds and strawberries is great and delicate. The cake is soft, moist and not too sweet. The top of strawberries and sliced almonds is luscious and crunchy at the same time. Icing threads give the proper drop of sweetness. Enjoy!

     

    8 inch round pan

     

    Ingredients:

    • ½ cup butter, soften
    • 1 cup minus 1 tablespoon (180 g) sugar
    • 2 eggs
    • ¾ cup (120 g)  all purpose flour
    • 4 tablespoons almond flour
    • ½ teaspoon pure vanilla extract
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 80 ml Greek yoghurt, natural
    • 1 teaspoon pure almondextract
    • 10-12 strawberries, sliced
    • 1-2 tablespoons sliced almonds

    Icing:

    • 2/3 cup (100 g) icing sugar
    • 2-3 tablespoons whipping cream
    • 1 tablespoon strawberry juice

     

     

    Grease and line pan with parchment paper. Preheat oven to 325°F.

    In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract. In a separated bowl mix flour, almond flour, baking powder and salt. Mix yoghurt with almond extract. Stir half of the flour mixture to the egg mixture. Stir in yoghurt. Add the rest of flour mixture and mix well. Pour dough mixture into prepared pan.  Arrange sliced strawberries on the top and sprinkle with sliced almonds.  Bake for 35-40 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  

    Make icing: beat cream with icing sugar until smooth, thick but still liquid. Pour over the cooled cake creating thin lattice pattern.


     

    Category: Tea/bundt cakes.

    Tags:almonds, strawberry.

  • Milk bread originates from Japan. It is soft fluffy bread, challah like but less buttery. It consists secret ingredient: Tangzhong which is flour-milk paste and guarantees freshness and moisture for many days. I can confirm that the bread was fresh and fluffy to the last (sixth) day when we ate it. In classic recipes this bread is plain without any additional ingredients. I modified it adding freeze dried strawberry powder which gave the pink colour and strawberry smell. The taste of strawberries is detectable however does not overwhelmed another flavours of food put on the slice. Enjoy!

     

    2 loaves 5 x 9 inch

     

    Dough:

    • 5 ½  cups (880 g) bread flour
    • 5.5 teaspoons dried yeast
    • 1 1/3 cups (330 ml) lukewarm milk
    • 2/3 cup (130 g) sugar
    • 2 teaspoons salt
    • 2 eggs
    • 6 tablespoons butter, softened
    • 3 tablespoons freeze dried strawberries (powder)
    • 2 tablespoons lukewarm water

    Tangzhong:

    • ¼ cup (40 g) bread flour
    • ¾ cup (180 ml) milk

    Top:

    • 1 egg
    • 1 tablespoon milk

     

     

    Make Tangzhong: place in a saucepan flour and milk and stirring constantly heat on a medium heat until thickens to custard consistency. Let cool to the room temperature.

    Dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and Tangzhong. Mixing on medium speed gradually add butter. Knead until dough is smooth (5-6 minutes). Once the dough is ready place it to the oiled bowl, cover and let stand in a warm place for 1-1.5 hours to rest and rise.

    Grease two loaf pans with butter. Make the strawberry paste mixing powder with water.

    Divide dough into half.  Knead in the strawberry paste into one half. Divide each dough into three equal pieces. Working with one piece at the time shape two white and two pink pieces as that: roll out into an oval 5 x 9 inch. Fold right long side to the center. Fold the left long side over them. Roll out again into 5 x 9 inch oval. Roll into log starting with one long side. Divide the remaining one white and one pink pieces into half each (4 pieces now). Roll out one white and one pink into ovals 5 x 9 inch. Stack one of the other and fold like above: right long side to the center and left long side over them. Roll out into oval 5 x 9 inch and roll into log starting with one long side. Repeat with last two pieces. Arrange three logs in every pan: along the long side – white and pink by the sides and bicoloured in the middle.

    Preheat oven to 350°F (180°C). Let stand pans in a warm place for 30-40 minutes to puff and rise (the dough should be over the pan height).

    Make egg wash: in a small bowl beat egg and milk. Brush tops of loaves.

    Bake to the ‘clean skewer’ for 30 minutes (after 20 minutes cover with aluminium foil to avoid burning).  Remove from pans just after baking and cool on a wire rack.


     
     

    Category: Breads.

    Tags: strawberry, yeast.

  • There is so many chocolate cake recipes but astonishingly you can bake every time another cake. Today recipe is chocolate cake with an orange zest and whipped cream with orange curd. Addition of corn meal and nuts gives interesting texture and buttermilk provides moistness. The top is decorated with fresh fruits, strawberries work very well but figs will as well. Enjoy!

     

    spring pan ø 8 inch

     

     Ingredients:

    • ½ cup + 1 tablespoon butter
    • ¾ cup sugar
    • 2 large eggs
    • 1 tablespoon orange zest
    • 100 g dark chocolate
    • 1 cup all purpose or cake flour
    • 1 ½ teaspoon baking powder
    • ½ cup corn meal
    • ½ cup macadamias or almonds, chopped
    • 180 ml buttermilk

    Frosting:

    • 250 ml whipping cream
    • 4 tablespoon orange curd (store bought or homemade – recipe here)
    • fresh fruits (strawberries or figs)

     

    Preheat oven to 350°F (180°C). Line the bottom of pan with parchment paper.

    Melt chocolate in microwave or double boiler. Set aside to cool.

    In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. With the last egg add orange zest. Add cooled chocolate. In another bowl mix together flour, baking powder and corn meal. Add the flour mixture to the butter mixture in three batches alternate with buttermilk. Add chopped nuts, mix shortly. Spoon the mixture into the pan. Bake for 50 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a wire rack.

    Make frosting: beat cream until stiff peaks forms. Mix in orange curd. Beat shortly together.

    Divide cooled cake horizontally into half. Spread half of the cream on the first layer. Cover with the second cake layer. Spread remaining cream on the top. Decorate with fresh fruits.


     

    Category: Chocolate cakes.

    Tags: chocolate, orange, strawberry.

  • I made this cheesecake for my daughter’s birthday instead of traditional birthday cake. Chocolate and strawberry flavours chosen by her are popular combo but still very successful and tasty. The texture of this cheesecake is subtle, creamy and light. The chocolate taste is intensive but not overpowering and perfectly harmonizes with strawberry panna cotta. Fresh strawberries on the top complement nicely the whole dessert. Enjoy!

     

    You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round spring pan 8 inch

     

     Base:

    • 170 g tea biscuits
    • ¼ cup butter, melted

    Cheesecake:

    • 500 g cream cheese
    • 1 cup sugar
    • 2 tablespoons cocoa powder
    • 3 eggs
    • 1 cup whipping cream
    • 125 g dark chocolate

    Panna cotta:

    • ½ cup milk
    • ½ cup whipping cream
    • 5 tablespoons sugar
    • 3 tablespoon freeze-dried strawberries (powder)
    • 2.5 teaspoons gelatine

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

    Make cheesecake: heat the cream until boiling. Remove from the heat, add chocolate broken into pieces and set aside for 5 minutes. Then mix until smooth. Cool slightly.

    In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add chocolate cream, mix shortly. Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of spring pan sides. Pour the cheese mixture over the biscuit base. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan to the fridge for overnight.

    When the cheesecake is in the oven make panna cotta: place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to bloom. Heat milk with cream in a saucepan until hot. Remove from the heat, add strawberry powder and sugar and mix until dissolved. Heat gelatine gently in a double boiler or microwave until dissolves, not boil. Stir liquid gelatine in prepared mixture. Pour the mixture into silicon mould shaped of your choice (I made spiral circle and few small butterflies) and place to the fridge for overnight. Before removing from mould freeze for 30 minutes in freezer.

    Next day remove cheesecake from the pan and place on a cake stand. Remove frozen panna cotta from the mould and place on the top of cheesecake. Decorate with fresh strawberries. Store in fridge.

     

     

     Category: Cheesecakes.

    Tags: chocolate, strawberry.

  • Cobbler is a Summer dessert with fruits and dough. It is much easier and quicker to prepare than tart, pie or galette. We mix fruits with sugar and lemon juice, put them into baking dish and cover with scoops of dough. There is no kneading, cooling, rolling, waiting nor blind baking required. The cobbler’s taste is similar to pastry-fruit cakes and often served with ice cream. You may use fruits of your choice – bigger need to be core and chopped and berries are ready on demand. Enjoy!

     

    baking porcelain dish 8 x 8 inch (20 x 20 cm)

     

    Ingredients for the dough:

    • 1 ½ cups (240 g) all purpose flour
    • 3 tablespoons sugar
    • 1 ½ teaspoons baking powder
    • ¾ teaspoon salt
    • 1 ½ cups (375 ml) whipping cream

    Filling:

    • fresh fruits of your choice – I added:
    • 250 g blackberries
    • 250 g blueberries
    • 250 g strawberries
    • ½ - 1 cup sugar (100-200 g ) – depending on taste and fruit sweetness – I added 2/3 cup (130 g)
    • 1 tablespoon lemon juice
    • 2 tablespoons corn starch/corn flour

    Topping:

    • 1 tablespoon whipping cream
    • 1 tablespoon sugar

     

     

     

    Preheat oven to 375 °F/190°C. Grease baking dish with butter.

    Wash fruits, slice bigger once, remove pits. Place to the bowl, add sugar, lemon juice and corn starch. Shake the bowl gently several times to toss fruits. Put the mixture into baking dish.

    In a bowl of a stand mixer mix flour, sugar, baking powder and salt. Add cream and mix just until combined. You may prepare the dough also mixing all with a spoon. Spoon the dough mixture over the fruits in a rough splash style way. Brush with a cream and sprinkle with sugar.

    Put the dish to the preheated oven placing it on the baking sheet (the filling will drip). Bake for 45-55 minutes until the dough is golden brown around the edges and filling is bubbling.

    Serve warm or cooled, with ice cream or plain.


     

     

    Category: Fruit cakes.

    Tags: blackberry, blueberry, strawberry.

  • Galette is a kind of pie: shortbread crust filled with usually fruits, sometimes enriched with nuts, frangipane cream or other creamy filling. The difference is in shape: the pastry is baked without pan, formed with hands into irregular circle with folded edges. The pastry is often prepared with cream cheese which makes it more elastic before and flaky after baking. My today filling consists of fresh figs and strawberries brushed with apple cider vinegar and sprinkled with fresh tarragon. This combo is very delicious and all ingredients suit perfectly. The taste is slightly herbal, slightly savoury, a little sophisticated. It is a dessert rather for advanced than for sweet kinder party. The flavour could be different in every time because is strongly determined by figs’ ripeness and taste – the sweeter the better. Enjoy!

     

    1 galette 10 inch

     

    Ingredients for the base:

    • 1 ¼ cups (200 g) all purpose flour
    • 2 tablespoons sugar
    • pinch of salt
    • 1/3 cup (75 g) cold butter
    • 3 oz (100 g) cold cream cheese
    • 1-2 tablespoons cold water (I added 1.5)

    Filling:

    • 5-6 fresh figs
    • 10-15 fresh strawberries
    • 8 tablespoons sugar
    • 4 tablespoons corn starch/corn flour
    • 1-2 tablespoons apple cider vinegar
    • 1 teaspoon fresh, finely chopped tarragon

    Top:

    • 1 egg
    • 1 tablespoon milk
    • 1 tablespoon turbinado sugar

     

    Shortbread base: in the bowl of a stand mixer mix flour, sugar and salt. Add cold butter cut into small pieces and process until crumble like mixture. Add cream cheese in pieces and continue to process. Gradually add cold water (half tablespoon at the time) until smooth and tight dough (the sides of the bowl should be almost clean). Wrap the dough into cling film and let rest In the fridge for 1-2 hours.  

    Remove the dough from the fridge, unwrap and roll out into a circle about 1/5 inch thick. Place onto baking sheet lined with parchment paper. Mark on the dough the shape of the dinner plate – do not cut out only stamp. In a small bowl mix together sugar and corn starch and sprinkle this mixture over the dough – inside the circle shape (save 2 tablespoons of the mixture for later). Slice fruits and arrange over the sprinkled mixture. Pour apple cider vinegar to the bowl and brush it over the fruits. Sprinkle with tarragon and the rest of sugar – corn starch mixture. Fold the free edges of the dough over the filling. Freeze before baking for at least one hour (I  left it for overnight) and bake from frozen.

    Preheat oven to 400°F/200°C. Make the egg wash beating egg with milk and brush the dough (do not brush the filling). Sprinkle with turbinado sugar. Bake for 20 minutes, Lower the oven temperature to 350°F/180°C and bake for further 20-25 minutes. The dough should be browned and filling must bubble. Remove from the oven, cool. Serve plain or with ice cream or dusted with icing sugar.

     

    Category: Pastries/tarts.

    Tags: cream cheese, figs, strawberry, tarragon, vinegar.

  • Truffles made of white chocolate which I transformed into liquorice chocolate by adding liquorice syrup. These truffles are soft and delicate, they taste sweet like chocolate and herbal like liquorice. The flavour is subtle and sophisticated and there is nothing of herbal bitterness. The cover made of freeze-dried strawberries and raspberries completes perfectly the taste – sour for the first bite and sweet-herbal for the second. Enjoy!

     

    about 25 pieces

     

    Ingredients:

    • 100 ml whipping cream
    • 200 g white chocolate
    • 3 tablespoons liquorice syrup (recipe here)
    • 3 teaspoons ground liquorice root

    Cover:

    • 2 tablespoons freeze-dried strawberries powder
    • 2 tablespoons freeze-dried raspberries powder

     

     

    Place in the saucepan cream, liquorice syrup  and liquorice powder. Heat until hot. Remove from the heat, add chopped chocolate and set aside for 5 minutes. Stir until smooth. Cool 2-3 hours in the fridge. The mixture will become thick.

    Line a baking sheet with parchment paper. Spoon onto the tray small portions of chocolate mixture (walnut size). Cool in the fridge for 30 minutes. Remove from the fridge and shape by hands each portion into regular ball. Cool in the fridge or freezer for the next 30 minutes.

    Cover each ball with fruit powder (one batch in strawberry, second batch in raspberry).


     

    Category: Desserts/icecreams.

    Tags:chocolate, glutenfree, liquorice, raspberry, strawberry.

  • The idea for this recipe cames suddenly and spontanously because I had some leftovers from my other bakes. Shortbread base is very easy to roll and form and won’t cause you too much effort. The filling is light, subtle and really creamy. I am usually a big fan of dark chocolate but here the milk one works perfectly. On the top seasonal fruits of your choice but I highly recommend the pairing of chocolate and blackberries. And strawberries… strawberries suit everywhere. Enjoy!

     

    8 x round mini tart pan 4 inch

     

     Ingredients:

    • ½ cup butter, softened
    • ¼ cup icing sugar
    • 1 egg
    • 1 ½ all purpose flour

     Filling:

    • 200 ml milk
    • 100 ml whipping cream
    • 100 g milk chocolate, chopped
    • 2 egg yolks
    • 5 tablespoons granulated sugar
    • 4 tablespoons corn starch

     Topping:

    • fresh strawberries
    • fresh blackberries
    • freeze-dried strawberries
    • icing sugar

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off circles slightly bigger than your pans. Fill pans with prepared pastry pieces and place in the fridge.

    Preheat oven to 350°F.

    Make filling: place the milk, cream and chocolate in a small sauce pan and heat until chocolate is melted. Mix to the smooth and plain consistency. In a medium bowl mix together (with a spoon) egg yolks, sugar and corn starch until lightly fluffy. Pour over the chocolate-cream milk stirring continuously. Remove raw pastry pans from the fridge and fill them with prepared filling (which is very liquid) just to the top. Bake for 35 minutes (or slightly longer) until the filling is set on the whole surface. Remove from the oven, cool.

    Slice strawberries and blackberries. Ground or finely chop freeze-dried strawberries. Top half of tartlets with blackberries and strawberry powder. Decorate the second half with strawberries and icing sugar.


     

    Category: Pastries/tarts.

    Tags: Blackberry, chocolate, strawberry.

  • Mochi are Japanese cake/cookies. It is hard to say what they exactly are because it is not a cake in the Western culture meaning. It is a dessert shaped as a ball or oval made of rice flour. The rice dough could be neutral or flavoured with flavour of choice for instance matcha tea. Inside of mochi is usually red bean paste filling. Mochi are soft, slightly sticky, slightly chewy, not very sweet, glutenfree. Something like dumpling. They are hard to describe, I recommend to try!

     

    about 25 pieces

     

     Ingredients:

    • 1 cup (150 g) rice flour Mochiko
    • 1 cup (200 g) sugar
    • 2 tablespoons matcha powder/freeze-dried strawberry powder
    • ½  teaspoon baking powder
    • 1 cup (250 ml) water
    • ¾ cup (185 ml) full-fat coconut milk
    • corn starch/corn flour for dusting

    Red bean paste:

    • 200 g red bean (canned in water)
    • 2 tablespoon solid fat of your choice (butter, lard, coconut oil)
    • 2 tablespoons sugar

     

     

    Red bean paste: drain bean, rinse with water and place to the sauce pan. Add water to cover. Bring to the boil, then simmer about 50 minutes until starts to fall into pieces. Drain, pass through the sieve to remove rind. Return to the saucepan, add fat and sugar (you may add more if you like sweet desserts), heat stirring constantly until thicken. Remove from the heat, cool.

    Dough: in a bowl mix together flour (Mochiko is crucial), sugar, baking powder and flavouring powder of your choice (strawberry, matcha or something else). This recipe calls for one batch of mochi in one taste, I made mochi two times – one batch of matcha flavoured, the second batch of strawberry flavoured. In a second bowl mix together water and coconut milk. Add wet ingredients to dry ingredients and mix with the spoon until smooth, elastic dough.

    Line 9 x 13 inch shallow ceramic, glass or metal baking dish with parchment paper. Spoon the dough (the layer will be low) to the baking pan and bake at 275°F (135°C) for about 1 hour. The dough is ready when is soft, elastic and dry to the touch. Cool in pan.

    Remove cooled dough from the pan and cut off hard and over baked strips around the edges. Divide the remaining cake into squares about 2 ½  x 2 ½ inch each. Place one square at the time on the palm of your not dominant hand. Place small ball of the bean paste in the middle and fold corners to the middle to cover the filling. Shape in hand as ball or oval. Make sure you dusted hands and working surfaces with corn starch to avoid stickiness. Dust each mochi with thin layer of corn starch after you shape it. Store in air tight container up to four days.


     
     

    Category: Cookies.

    Tags: bean, glutenfree, matcha, strawberry, vegan.

  • Three-layer cake pink outside, rainbow inside. Vanilla sponge with colourful sprinkles has all rainbow colours and even more. Sponge layers are layered with strawberry mousse and outside mascarpone frosting gives additional dose of fruits with freeze-dried strawberries. For more varied look the frosting has three shades of pink with ombre effect. The whole cake is subtle and clearly strawberry. I made it for my little son’s birthday (yes, he chose pink) and I recommend it as children’s birthday cake (but not only).

     

    3 x sandwich pan ø 7 inch

     

    Sponge:

    • ½ + ¼ cup butter
    • 1 ¼ cup sugar
    • 4 large egg yolks
    • 2 teaspoon vanilla paste
    • 2 ½ cups minus 1 tablespoon cake flour
    • 1 cup shredded coconut
    • 2 ½ teaspoons baking powder
    • pinch of salt
    • 1 cup plus 2 tablespoons milk
    • ¾ cup colourful, small sprinkles

    Filling:

    • 400 g strawberries (fresh or frozen)
    • 250 g cream cheese
    • 4 tablespoons icing sugar

    Ombre mascarpone cream:

    • 500 g mascarpone cheese
    • 150 ml whipping cream
    • 4 tablespoons icing sugar
    • 2 tablespoons powdered freeze-dried strawberries
    • pink food colouring

     

     

    Preheat oven to 350 °F. Grease and line pans.

    Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar until light and fluffy. Add egg yolks  – one at a time and beat well after each addition. With last yolk add vanilla paste. In a separated bowl mix together flour, baking powder and salt. Add flour mixture to butter mixture in three batches alternate with milk, starting and ending with flour. When all ingredients are well incorporated add sprinkles and mix with a rubber spatula. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

    Filling: blend strawberries to the puree. Beat it to the cream cheese and add icing sugar. Beat until smooth mixture. Cool in fridge.

    Ombre frosting: beat mascarpone cheese with icing sugar and strawberry powder. Whip the cream until stiff. Mix it carefully in the mascarpone mixture with rubber spatula.

    Place the first sponge on a serving plate. Spread over ½ strawberry-cream cheese mixture. Cover with second sponge and repeat spreading. Cover with third sponge. Spread mascarpone frosting over the top and sides of the cake.  Divide remaining mascarpone mixture into three. Add to the first part a small amount of pink colouring. Add twice of colouring to the second part. Leave the third part without colour. Spread the darkest part over the bottom part of cake’s sides. Spread the light colour part over the middle part of cake’s sides. Spread the lightest part over the top part of the cake’s sides. Smooth the sides’ surface with wide spatula in order to conjoin colours and interpenetrate each other. Continue smoothing as long as you will receive satisfying result. Decorate the top with fresh strawberries and (optional) flowers.  


     

    Category: Layered.

    Tags:mascarpone, strawberry.

  • This is traditional and most liked Swedish cake named ‘Princess Torte’. You know it probably well from Ikea Restaurant where is for dessert available. There is a light vanilla sponge layered with vanilla custard and whipped cream. In classic version the first sponge is spread with raspberry jam but I exchanged it for fresh strawberry slices. The whole cake is shaped like a dome and covered with sugar fondant or marzipan masse. Very tasty, light and not to sweet – my family love it. Enjoy!

     

    round spring pan 9 inch

     

     Sponge:

    • 4 large eggs
    • 150 g granulated sugar
    • 75 g corn starch
    • 75 g cake flour
    • 1 teaspoon baking powder
    • ¼  cup (50 g) butter, melted

     Vanilla custard:

    • 600 ml milk
    • 1 teaspoon vanilla bean paste
    • 5 egg yolks
    • 100 g granulated sugar
    • 50 g corn starch
    • ¼  cup (50 g) butter, softened
    • 600 ml whipping cream
    • 200 g fresh strawberries, thin sliced

     Top decoration:

    • 450 g ready –to-use store-bought pink sugar fondant
    • 50 g dark chocolate, melted

     

    Make custard: pour the milk and vanilla bean paste in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for 4-5 minutes until starts to thicken and bubble. Add butter and mix until incorporated. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

    Make the sponge: heat the oven to 350°F (180°C), grease and line (base only) the pan.

    Place the eggs and sugar into a bowl of a stand mixer and whisk together until pale and fluffy. This should take about 5 minutes and the mixture will look like very thick vanilla ice cream. Fold in the corn starch, flour and baking powder and carefully mix with a spoon or spatula. Fold in the melted butter and mix gently. Pour the batter into the prepared pan and bake for 30 minutes until the sponge is golden and started to shrink away from the side. Remove from the oven and leave to cool in pan. Once is cooled remove from the pan and transfer onto a wire rack.

    Cut the sponge horizontally into 3 equal layers. Place the first layer on a serving plate. Spread a very thin layer of vanilla custard. Spoon 4 spoons of the remaining custard into a piping bag and pipe a border around the edge of the sponge. Place strawberry slices on the custard layer inside the border.

    Whip the cream to stiff peaks. Fold half of the cream into the remaining vanilla custard. Spread a third of this creamy vanilla custard over strawberries. Place the second sponge layer on top and spread the remaining creamy vanilla custard over it. Set the third sponge on top. Spoon the remaining whipped cream over the sponge and spread to cover the top and sides, shaped it to a dome on the top. Chill in the fridge for 1 hour.

    Roll out the sugar fondant and carefully cover the cake. Gently press with hands to fit and smooth over the cake. Cut off the excess of the fondant on the bottom of cake.

    Melt the chocolate and set aside to cool. Place it in a piping bag with small round tip and pipe a spiral starting on the top.

     

     

     

    This is Mary Berry's recipe, however slightly modified by me.

    Category: Layered.

    Tags: strawberry, vanilla.

  • These cookies are baked as a one large shortbread cake and divide into triangle pieces. The cake structure is quite flaky and cookies have to be pretty thick. Strawberries are added twice: as freeze-dried fruit powder and fresh fruits chopped finely. The addition of anise increase the strawberry flavour and give some intriguing herbal tone. Enjoy!

     

    12 pieces

     

    Ingredients:

    • ½ cup softened butter
    • ¼ cup + 1 tablespoon sugar
    • 1 teaspoon pure anise extract
    • ¾  cup all purpose flour
    • 1/3 cup corn starch
    • 3 tablespoons freeze-dried strawberries (powder)
    • 7-8 fresh strawberries chopped finely

     

     

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in anise extract, mix together. Add flour with cornstarch and fruit powder and mix on low speed until the dough comes together. Add fresh strawberries and mix gently until incorporated. Transfer dough to a 9 inch tart pan and press to evenly fill up  bottom and sides. Cover and let cool in the fridge for 1-2 hours.

    Preheat oven to 350°F. Using a knife score dough into 12 wedges and prick all over with a fork or wooden skewer. Bake for 35 minutes until light brown and set in the center. Remove from oven and immediately re-cut into wedges. Let cool on a wire rack.


     

    Category: Cookies.

    Tags:anise, strawberry.

  • This is not classic fruit cake like sponge with fruits on top. Small pieces of strawberries are one of dough’s ingredients. That causes intensive strawberry taste in every slice of cake and moistness for few days. The cake is easy and quick to prepare in order to have more time to spend outside when warm days come. Enjoy!

     

    bundtpan 9 inch

     

     Ingredients:

    • 2 cups flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • a pinch of salt
    • ½ cup butter, melted
    • ½ cup sugar
    • 1 tablespoon vanilla extract
    • 120 g plain yoghurt
    • 100 g sour cream
    • 200 g strawberries, chopped finely

     Icing:

    • ½ + 2 tablespoon icing sugar
    • 2 tablespoon warm water
    • a drop of pink food coloring

     

     

    Preheat oven to 350°F.

    In a medium bowl whisk the egg with fork. Add sugar, melted butter, yoghurt, sour cream and vanilla extract. Whisk until combined. In separated bowl mix together flour, baking powder, baking soda and salt. Add strawberry, mix carefully. Pour wet ingredients over the flour mixture. Mix until combined. Transfer the dough into the prepared pan and bake for 30-35 minutes. Cool 15 minutes In pan then transfer into a wire rack.

    Icing: beat sugar and water until smooth. Add a food coloring (if desired) and mix. If the icing comes to thick add water (1/2 tablespoon at time). Pour the icing onto cooled cake.

     

     

     

     

    Category:Fruit cakes.

    Tags: strawberry, yoghurt.